Try this one, it's delicious!
Oh, and this recipe made enough for a huge helping for me and Kyle, lunch for Kyle and a friend the next day, dinner the next night, and dinner for my parents the next night. Yea, it made a lot.
I forgot to take a pic, so I got a lovely one HERE. Thanks google images!
Next time I do this I'll cook the chicken first, then make the sauce, then the pasta. The chicken takes the longest.
(from HERE with a few minor adjustments and commentary by me in parenthesis)
FOR THE BREADED CHICKEN:
6 boneless skinless chicken breast halves (I used about 10 chicken breast tenderloins)
1 c milk
1/4 c grated parmesan cheese
2 tbsps flour
3/4 c breadcrumbs
oil for frying
- Heat oil to medium high temperature
- Wash & drain chicken breasts and then pound until very thin (if you don't have a meat mallet, put the chicken into a plastic bag and use a rolling pin and whack away)
- Mix breadcrumbs, flour, & Parmesan cheese together.
- Place milk in shallow dish (like a pie pan) and dip chicken in breadcrumb mixture, then in milk, then back in breadcrumbs (sounds strange but it actually works the best).
- Fry in a few inches of oil until chicken is golden crisp & cooked through.
- Remove & drain chicken; keep warm.
FOR THE PASTA:
1 package bow tie pasta (I used a box of Barilla Farfalle, and it was enough to feed like 10 people- seriously)SAUCE:
3/4 small red onion (I used three pearl onions and one shallot- tasted great!)
1 1/4 pints whipping cream
1 c mushrooms, sliced
1 small red bell pepper, sliced (we only had one red pepper- no yellow- and it worked great)
1 small yellow pepper, sliced
4 tbsps fresh basil, finely chopped
Cajun Sauce, to taste
1 c grated parmesan cheese
1 c low sodium chicken broth
1 tbsp butter
3 whole garlic cloves (minced)
1 tsp crushed red pepper flakes
- Melt butter in large skillet over medium heat. Add yellow and red bell peppers, mushrooms, and onion to same skillet and cook until crisp-tender, about 4 min.
- Add garlic & crushed red pepper to skillet & saute 3 mins.
- Add whipping cream & chicken stock and simmer until sauce re-heats & thickens slightly, about 5 mins.
- Add basil & 1 c grated Parmesan cheese to sauce while stirring.
- Add salt and pepper, to taste.
- Reduce heat to low, simmer until sauce reduces and thickens
- While sauce reduces, cook bow-tie pasta in large pot of boiling salted water until al dente
- Drain and return to pot, then add sauce and toss to coat.
Serve the pasta topped with chicken